﻿﻿﻿﻿﻿Print Chicken Spinach & Artichoke Arrabbiata with Pasta

Print Chicken Spinach & Artichoke Arrabbiata with Pasta

justapinch.com

sharynn

4 boneless chicken breasts cut into 1 ½ inch cubes (cut while partially frozen for easy, even cutting)

2 Tbsp olive oil

1 tsp oregano, dried

½ tsp thyme, dried

¼ tsp cayenne pepper

1 Tbsp parsley, chopped

½ tsp salt

½ tsp pepper

1 md onion, quartered and sliced into ½ inch slices

2 clove garlic, minced (or 1 tablespoon prepared minced garlic from the jar)

1 can artichoke hearts, 14 oz. (not pickled) chopped into somewhat large pieces (remember they will break up some during cooking)

2 c fresh spinach (cut chiffonade style--roll a bunch of the leaves together cigar-style, and then slice through with a knife to make ribbons) or 1 package frozen chopped spinach, thawed and drained.

1 jar spicy pasta sauce (tomato based, any flavor works but spicy works best. If using a garden style sauce, increase the cayenne to taste.), 24 oz

1 pkg penne or other pasta, 16 oz, cooked

Directions at justapinch.com

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